Lisa, Such a volume of apples 'way overfilled the 9-inch plate. Then , the crust started to get real dark after 35 minutes, but the insides had barely begun to cook! ( I took the heat down to 350 at that point). Suggestions for a little "twist " on your classic recipe: for the white sugar, I tried half white and half brown. I also added a smidgen of fresh ground ginger root.
The lemon really makes this pie exceptional! Drop the temperature to 350 F after 25 minutes, and use a baking ring.
I had made other apple pie recipes,but this one was the best tasting and very easy to make.Because I didn't have a fresh lemon rind to zest.I just didn't put it in the suggested recipe.However,I did add the suggested amount of lemon juice,as I did have that on hand.My husband,as well as, my 18 year old son loved it.
I am relatively new to pie baking and this makes a lovely apple pie. I used a pie ring towards the end of baking to keep the rim from over browning. Would definitely bake it again.
This was my first pie and it turned out perfect. Great recipe. I did use 6 cups of apple instead of 7 and I followed someone's suggestion of lowering temp after 25 minutes. People were fighting over the last piece.
loved the "new" flavor of lemon zest. Used brown sugar instead of white and only 1/3 cup.... Still tasted great!
I made this for thanksgiving and everyone loved it. Even the kids. I made it again with the same great results.
This was like the greatest apple pie i've ever done...!! Your recipe was so nice and easy to follow. Thanks for sharing it.
